June 28th, 2007 by alice
Tags: Corn, Ham, Salad
INGREDIENTS
- 1/4cupsour cream
- 3/4cupmayonnaise
- 1tablespoonDijon mustard
- 2teaspoonswhite vinegar
- 1teaspoonsugar
- 1/4teaspoonsalt
- 1/8teaspoonpepper
- 1 (15 ounce)canwhole kernel corn(drained)
- 1 (2 ounce)jar drained anddiced pimentos
- 2carrots(peeled and grated)
- 1/3cup dicedonions
- 1cupcooked ham(diced)
DIRECTIONS
- In a medium-sized bowl, make dressing by mixing together sour cream, mayonnaise, mustard, vinegar, salt, and pepper.
- Add remaining ingredients and toss to blend.Cover and chill for at least one hour.
- Longer chill time is better so the flavors can blend.
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June 28th, 2007 by alice
Tags: Brain, Dip, Skeleton
INGREDIENTS
- 1cupranch dressing
- 1leaflettuce
- green peppers, sliced
- red peppers, sliced
- cucumbers, sliced
- snow peas
- mushrooms
- celery ribs
- carrotsticks
- cherry tomatoes
- cauliflower
DIRECTIONS
- Pour dressing into a small bowl lined with lettuce leaves to resemble hair.
- It should stick up at the top.
- Starting with the bowl as the head, form a skeleton shape by arranging any or all of the vegetables- or use others.
- Be creative.
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June 28th, 2007 by alice
Tags: Bar, Competition, Ribs
INGREDIENTS
- 4racks of baby-back pork ribs
-
First Stage Dry Rub
- 1/2cupdark brown sugar
- 1/2cuppaprika
- 1/3cupgarlic salt
- 2tablespoonsonion salt
- 2tablespoonschili powder
- 1tablespooncayenne pepper
- 1tablespoonblack pepper
- 1 1/2teaspoonsdried oregano
- 1 1/2teaspoonswhite pepper
- 1teaspooncumin
-
Second Stage
- 2cupsapple juice, 1/2 c per slab
- 2cupsgrape juice, 1/2 c per slab
-
Third Stage
- 1/4cupbrown sugar
-
Finishing Glaze
- 1 1/2cups big bob gibson championship redbarbecue sauce(or your favorite red sauce)
- 1/2cuphoney
DIRECTIONS
- Raw Preparation: Place slab of ribs bone side down on table.
- Slide knife under the membrane and against the end bone to separate the 2.
- With a dry paper towel, grasp the edge of the thin membrane and pull.
- The entire membrane should separate from the rib.
- Preheat oven to 250 degrees.
- Combine First Stage rub and mix well.
- Generously apply rub onto the front and back sides of ribs.
- Gently pat to ensure that rub will adhere.
- Place ribs meat-side up on a broiler pan and bake for 2 1/4 hours.
- Remove ribs from oven.
- Place each rib meat-side down on its own doubled aluminum foil square.
- Foil should be large enough to completely wrap rib.
- Mix the Second Stage juices.
- Pour 1 cup of liquid over each rib.
- At the same time wrap and seal each rib tight.
- Return to the oven for 1 hour.
- Remove wrapped ribs from oven.
- Remove from foil and apply a medium coat of the Third Stage rub mixed with 3/4 cup of first stage ingredients to the meat-side of the ribs.
- Place uncovered in the oven meat-side up for 30 minutes.
- Remove ribs from oven and increase oven temperature to 350 degrees.
- Brush finishing glaze on both sides of ribs.
- Place ribs in oven for 10 minutes, or until sauce caramelizes.
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June 28th, 2007 by alice
Tags: Buttermilk, Cornmeal, Muffins
INGREDIENTS
- 1cupcornmeal
- 1 1/2cupsbuttermilk
- 1 1/4cupsflour
- 1 1/2teaspoonsbaking powder
- 1teaspoonbaking soda
- 1teaspoonsalt
- 1/2cupsugar
- 1egg
- 5 1/3tablespoonsbutter, melted and cooled
DIRECTIONS
- Preheat oven to 400*F.
- Have ready 12 greased and or paper-lined muffin cups.
- In a large bowl, combine the buttermilk and cornmeal; set aside.
- In another bowl, combine the flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk together the egg and melted butter; add the cornmeal mixture and mix well.
- Add to the flour mixture just until combined; do not overmix.
- Fill prepared muffin cups 2/3 cup full; bake 15 minutes.
- Serve warm.
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June 28th, 2007 by alice
Tags: Beef, Kabobs
INGREDIENTS
- 1cupsoy sauce
- 1/2cupvegetable oil
- 1/2cupred wine vinegar
- 2tablespoonsWorcestershire sauce
- 1teaspoondry mustard
- 1teaspoonfresh ground black pepper
- 4-6clovesgarlic, minced or grated
- 2lbssirloin, cut in 1 inch cubes
- 2mediumonions, cut in quarters
- 1cartoncherry tomatoesor grape tomatoes
- 1carton freshwhole mushrooms, cleaned
- 2green bell peppers or red bell peppers, cut into chunks
DIRECTIONS
- Combine first seven ingredients in a jar or container with a lid.
- Shake well to combine.
- Place meat cubes and vegetables in large bowl and pour marinade ingredients in.
- Gently stir to distribute the marinade over all.
- Cover and refrigerate for 2-4 hours.
- Place meat and vegetables on skewers.
- Cook on outdoor grill or rotisserie for about 20 minutes for”medium” done sirloin.
- Adjust cooking time to suit your preference for doneness of sirloin.
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